Description
This classic Minestrone Soup is a hearty, vegetable-packed recipe perfect for a cozy weeknight dinner. Loaded with onions, carrots, celery, beans, pasta, and fresh herbs, it comes together quickly and offers a delicious blend of flavors and textures that warm you up during cooler months.
Ingredients
Vegetables
- 1 cup diced yellow onion
- 1 cup peeled diced carrot
- 1 cup diced celery
- 4 large cloves garlic, minced
- 1 cup diced zucchini
- 1 cup green beans, cut into ½” pieces
Pantry & Canned Goods
- 2 tablespoons olive oil
- ¼ cup tomato paste
- 6 cups low sodium vegetable stock or chicken stock
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can light red kidney beans, drained and rinsed
- 1 (15 ounce) can great northern beans, drained and rinsed
- 8 ounces ditalini pasta
Herbs & Spices
- 1 teaspoon minced fresh thyme
- ½ teaspoon minced fresh rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional; adjust to taste)
Optional
- Parmesan rind
- Freshly grated parmesan for serving
- Fresh thyme and/or parsley for garnish
Instructions
- Sauté Vegetables: Heat a large dutch oven over medium heat and add the olive oil. Once hot, add the diced onion, carrot, and celery. Sprinkle with about ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 5 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, coating the vegetables evenly. Cook for an additional minute to develop flavor.
- Deglaze and Add Liquids & Ingredients: Pour in 1 cup of the stock, scraping any browned bits off the bottom of the pot with a wooden spoon to deglaze. Add the remaining stock, diced tomatoes (with juices), drained beans, ditalini pasta, zucchini, green beans, minced thyme, rosemary, kosher salt, black pepper, red pepper flakes (if using), and the parmesan rind.
- Simmer and Cook Pasta: Stir to combine all ingredients and bring the soup to a gentle boil. Cook for about 5 minutes, stirring regularly, until the pasta is just al dente and the vegetables are tender. Be careful to prevent the pasta from sticking to the bottom of the pot.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve the soup warm, topped with a sprinkle of freshly grated parmesan and garnished with fresh thyme and/or parsley.
Notes
- Serve the soup immediately for the best texture, as the pasta will absorb broth and soften further if left to sit.
- If you anticipate leftovers, cook the pasta separately and add it to individual servings to maintain a firmer texture.
- Using low sodium stock helps control the saltiness, allowing you to season to taste.
- Parmesan rind adds depth of flavor but can be omitted for a vegetarian or kosher version, depending on cheese source.
- Red pepper flakes are optional and can be adjusted to your desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
